Seafood - Curry Shrimp with Rice

Serves: 4

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curry shrimp

  • 1 pound peeled shrimp
  • 1/4 teaspoon ADAMS GROUND BLACK PEPPER
  • 1 Tablespoon CURRY POWDER
  • 1 Tablespoon MUSTARD SEED
  • 1/4 teaspoon ADAMS GROUND CINNAMON
  • 1 1/3 cup water
  • 1 cup coconut milk
  • 5 teaspoons oil
  • 1 cup chopped onion
  • 1/8 teaspoon ADAMS CRUSHED RED PEPPER
  • 1 cup instant rice
  • 1 cup chopped carrot
In large pan, heat 2 Tablespoons of oil. Add shrimp and cook until done (about 2 minutes on each side. Remove from pan. Add remaining oil to pan along with onion and carrots. Add all spices and water and bring to a boil. Cook for about 5 minutes. Add shrimp to pan, reduce heat and cook about 1 minute. In separate pan, bring coconut milk to a boil. Add instant rice, cover and remove from heat. Serve shrimp and sauce over coconut rice.

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